Julesy’s Spanish Eggs
There is nothing quiet so moorish as these slightly spicy Spanish Eggs, they are an excellent late breakfast and easy to prepare. The cooking time can take a little while but so worth it. Sometimes I add a few slithers of Parma Ham for meat lovers, but this recipe is great for vegetarians or even gluten intolerant people too.
Spicy Sauce Ingredients (cook the day before and refrigerate)
1kg of Roma tomatoes
1 red onion diced
1-2 whole cloves of garlic
3 Tbs tomato paste
3 Tbs Sugar
6 Tbs White wine vinegar
1 Pinch Hot Paprika
Dash of dried chilli (optional and to your own heat tolerance)
Salt & Pepper
Cut a cross in the bottom of each tomato and place in a pot of simmering water on the stove top and blanch to loosen the skins of the tomatoes. Approximately 8 mins. Drain and allow to cool before removing the skins.
In a separate pot on the stove add olive oil onion and garlic cloves salt and pepper and cook until translucent add sugar vinegar, hot paprika, dried chilli and cook for a further 1 minute. Add tomatoes and tomato paste and allow to simmer for 1hr and 30mins until sauce thickens and reduces to about 2/3. You can then blitz until smooth or if you want the sauce to be chunky leave as it is.
Spanish Eggs Ingredients (per person)
1 fresh egg
4 good pieces of Ricotta, Feta or Mozzarella Cheese
5 Basil leaves
4-5 Tbs Spicy tomato sauce
Crusty continental bread of your choice
Parma Ham on the side
In a small baking bowl or breakfast bowl place the Spicy tomato sauce, cheese and basil leaves. Then crack one egg over the top and bake in the oven at about 180C, for about 20mins or until the egg whites are cooked. Toast a piece of crusty bread. Crisp up your Parma Ham either in the oven or on stove top for a couple of minutes. When eggs look cooked carefully remove from the oven and serve on a plate with bread and ham. Simply enjoy them by dipping the crusty bread into the Spanish eggs. I also like to crumble the Parma ham over the top of the Spanish egg too.